Homemade Coconut Milk Strawberry Popsicles

Made with coconut milk, fresh strawberries and stevia, these coconut milk strawberry popsicles taste almost like a strawberry creamsicle. Except they’re healthier. And with our special way of making them in layers, they’re really pretty, too.

Summer is officially in full swing, which means one thing – popsicles!

These brightly colored, icy treats are the perfect way to cool down on a hot day.

And this summer, we’re shaking things up with a new twist on an old favorite: homemade coconut milk strawberry popsicles.

Sweet, creamy and relatively healthy, these popsicles are perfect for any occasion. (But I especially love serving them at cookouts).

So grab your blender and get ready to whip up a batch of these delicious treats!

Ingredients

• coconut milk – 14.5-ounce can full fat coconut milk. You can use a skinnier version if you want to, but the popsicles will not be as creamy.
• fruit – 16-ounce package fresh strawberries. Frozen strawberries will also work, but you’ll want to thaw them first.
• sweetener – 3 Tablespoons stevia
• crumbles – 1 cup Graham cracker crumbles. I bought them already crumbled, but you could also use a rolling pin to crush whole graham crackers.

Substitutions

• For a different flavor, replace the strawberries with raspberries or blackberries.
• The graham cracker crumbles can be substituted for the cookie of your choice. Oreos come to mind as another tasty option.
• For a healthier version, omit the graham cracker crumbles altogether.

Special equipment

You will need a popsicle mold and popsicle sticks to make popsicles. This silicone one* (from Amazon) makes getting the popsicles out easier.

Fortunately, they aren’t very expensive.

And you can use the mold over again. Which you will definitely want to do after you try these!

How to make coconut milk strawberry popsicles

This recipe makes about 10 popsicles

Prep work

Wash the strawberries and remove the hulls. (I like to use a hull-remover for this. It’s so easy once you get the hang of it).

Make the strawberry puree

Add the strawberries to a food processor along with 1 Tablespoon of stevia.

Blend until smooth. Set aside.

Sweeten the coconut milk

Pour a can of coconut milk into a bowl.

If it is hard on the top, put all of it in a bullet or mini food processor and process it until it is creamy. This should only take a few seconds.

Then stir in 2 Tablespoons of stevia.

Make the popsicles

To make the popsicles, pour 2 Tablespoons of the strawberry pure into the popsicle molds.

Then add 2 Tablespoons of coconut milk to each of them.

Repeat this process of 2 Tablespoons strawberry puree and 2 Tablespoons of coconut milk until the molds are almost full.

Push a popsicle stick about halfway down into each mold.

Finally, sprinkle some graham cracker crumbles over the top of each mold.

Freeze for 4 to 5 hours or until the popsicles are frozen solid.

Serve

Keep the popsicles in the freezer until you are ready to serve them.

Then run warm tap water over the outside of the mold for about 20 seconds to loosen them.

Gently pull the popsicles out and they are ready to eat.

How long can popsicles stay in the freezer?

These popsicles will keep for up to a month in the freezer.

Other frozen desserts you might like

• Triple berry no churn ice cream
• Raspberry no churn ice cream
• Frozen lemon mousse with raspberry sauce

Homemade Coconut Milk Strawberry Popsicles

5 from 1 vote

Servings: 10 popsicles

Prep 15 minutes mins

Freezing time 4 hours hrs

Total 4 hours hrs 15 minutes mins

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Ingredients

  

1x2x3x

• 1 14.5-ounce can coconut milk
• 1 pound fresh or frozen strawberries washed and hulled
• 3 Tablespoons stevia split
• 1 cup Graham Cracker crumbles

Equipment

• 1 blender
• 1 mixing bowl
• 1 Tablespoon
• 1 popsicle mold
• 10 popsicle sticks

Instructions

 

• In the blender, blend the strawberries with 1 Tablespoon stevia.
• In a medium bowl, mix the coconut milk with 2 Tablespoons stevia.
• Pour 2 Tablespoons of the strawberry puree into each of the popsicle molds.
• Then add 2 Tablespoons of the coconut milk mixture to each one.
• Repeat this process of adding 2 Tablespoons strawberry puree and 2 Tablespoons coconut milk until the molds are almost full.
• Push a popsicle stick about halfway down into each mold.
• Sprinkle Graham Cracker crumbs over the top.
• Freeze until solid, about 4 to 5 hours.

Notes

• If you’re using frozen strawberries, thaw them before putting them in the blender.
• The graham cracker crumbles can be replaced with any other type of crushed cookie that you want to use. Or omit them altogether for a healthier option.
• If the popsicles are hard to remove, run the outside of the mold under warm water for a few seconds to loosen them before gently pulling the popsicle out.
• These popsicles can be stored in the freezer for up to 1 month.

Nutrition Facts

Homemade Coconut Milk Strawberry Popsicles

Amount per Serving

Calories

134

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

8

g

50

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Sodium

 

65

mg

3

%

Potassium

 

176

mg

5

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

2

g

4

%

Vitamin A

 

5

IU

0

%

Vitamin C

 

27

mg

33

%

Calcium

 

22

mg

2

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorAuthor: Wanda Simone

courseCourse: Dessert, Snack

cuisineCuisine: American

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